Low Carb Chocolate Break Bar Blondies Recipe

Name: Low Carb Chocolate Break Bar Blondies
Prep time: 10M
Cook time: 26 min
Total time: 36 min
Yield: 9
Ingredients: 1 butter, unsalted USDA; 0.75 Swerve sweetener, brown; 1 raw egg USDA; 1 vanilla extract USDA; 0.75 almond flour, super finely ground, gluten free King Arthur Flour; 0.25 coconut flour, finely ground, organic King Arthur Flour; 0.5 xanthan gum Bob's Red Mill; 0.5 baking powder, low sodium USDA; 0.125 table salt USDA; 4 Atkins Endulge Chocolate Break Bar; 60 semisweet style chocolate baking chips, 45% cocoa, no sugar added Lily's Sweets; 1 butter, unsalted USDA

3.5g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:American
Cook Time: 26 Minutes
Phase: Phase 2
Difficulty: Easy

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

3.9g

Protein

21.1g

Fat

3.4g

Fiber

230.6cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 stick butter, unsalted USDA
0 3/4 cup Swerve sweetener, brown
1 lrg raw egg USDA
1 tsp vanilla extract USDA
0 3/4 cup almond flour, super finely ground, gluten free King Arthur Flour
0 1/4 cup coconut flour, finely ground, organic King Arthur Flour
0 1/2 tsp xanthan gum Bob's Red Mill
0 1/2 tsp baking powder, low sodium USDA
0 1/8 tsp table salt USDA
4 pack Atkins Endulge Chocolate Break Bar
60 ea semisweet style chocolate baking chips, 45% cocoa, no sugar added Lily's Sweets
1 tsp butter, unsalted USDA

DIRECTIONS

Preheat oven to 350°; prepare an 8 by 8 inch pan with parchment paper.
Melt butter. In a medium bowl, use a whisk to combine butter and Swerve Brown. Whisk in room temperature egg and vanilla extract, mixing until lightened in color and the egg has helped to emulsify the butter. Add almond flour, coconut flour, xanthan gum, baking powder and salt and whisk until fully incorporated.
Scrape the dough into the prepared pan, and smooth into an even layer. Divide each pack of Chocolate Break Bars into 4 pieces, place evenly over the top of the dough, then gently press them in until the top of the bar pieces is just below the top of the dough. Bake for 25-30 minutes, until edges are golden brown and pulling away from the side of the pan. Allow to cool in the pan for 10 minutes.
In a small microwave safe bowl, melt together chocolate chips and teaspoon butter in 20 second increments, stirring between each, until chocolate chips are fully melted. Drizzle over the blondies. Cool blondies for another 15 minutes out of the pan. Cut into 9 equal pieces. One piece is one serving.

Cooking Tip

Blondies are an excellent beginner baking project that only uses one bowl for mixing! To get your blondies to turn out like a pro baker, be sure to use a room temperature egg. But don’t worry if you forget to get the eggs out 30 minutes in advance. To bring an egg to room temp quickly, place in a mug and cover with warm/hot tap water. Using this method, a large egg will come to roughly room temperature in 10-15 minutes (dependent on the temperature of the water), which is about the time it takes for the oven to reach temperature and to gather all the ingredients needed.